This blackberry cobbler smelled so delicious as it was baking. It’s a great fourth of July dessert! It was made from the blackberries that I picked from Blakelock’s Berry Farm in Grangerland Texas. Although the berry season is coming to an end, there were still plenty of berries to be picked. I picked about 3 pounds in no time at all. I’m looking forward to going back next year!
Although they are not certified organic (due to the required paperwork and registration), these berries are grown without pesticides or herbicides. If you live in the Spring or Conroe Texas area I would recommend visiting this farm!
This is a recipe for a cake-type cobbler where the batter goes in the pan before the berries. It produces a nice crispy topping with gooey filling. Note to my friends: this is not gluten or sugar free!
Serves 6 – 8
3 cups blackberries
¾- 1 cup of sugar (depending on how sweet your berries are)
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
½ cup (1 stick) butter, melted
2 tablespoons brown sugar
½ teaspoon cinnamon
1. Preheat the oven to 375°. Lightly grease your pan. I used a 7″ x 10″ pan. You could use and 8″ x 8″ or a 9″ x 9″.
2. Mix the blackberries with sugar in a medium size bowl and set aside.
3. Mix flour, baking powder and salt.
4. Stir in the milk and mix until smooth.
5. Add the melted butter and stir until well blended.
6. Pour the batter into the prepared pan.
7. Mix the blackberries and sugar with a spoon then spread evenly over the batter.
8. Mix the brown sugar and cinnamon in a small bowl. Sprinkle on top of blackberry batter.
9. Bake in the oven for 45 minutes or until lightly browned.
10. Let cool 10-15 minutes before serving.
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